1, eat cabbage to relieve constipation. Chinese cabbage is rich in dietary fiber, which can play a laxative role. For people who get angry easily, eating more Chinese cabbage has the effect of clearing fire. Cabbage can moisten the intestines and relax the bowels.

2, eating cabbage can supplement calcium. Chinese cabbage is rich in calcium, containing mg of calcium per gram. A cup of boiled chinese cabbage juice can provide almost as much calcium as a glass of milk. Some people don't like drinking milk. They can get a lot of calcium by eating enough Chinese cabbage.

3. Eating cabbage can prevent cancer. Scientists at the new york Institute of Hormones in the United States found that the incidence of breast cancer among women in China and Japan is much lower than that of western women, because they often eat cabbage. There are some trace elements in Chinese cabbage, which can help to decompose estrogen related to breast cancer. Chinese cabbage also contains trace molybdenum, which can inhibit the formation of ammonium nitrite in human body and play a certain role in preventing cancer. Eating cabbage can prevent cancer.

4. Eat cabbage for beauty and skin care. Chinese cabbage has high water content and low calories. The air is dry in winter, and the cold wind does great harm to people's skin. Chinese cabbage is rich in vitamins C and E. Eating more Chinese cabbage can have good skin care and beauty consequences.

Second, the seven benefits of eating cabbage.

1, Chinese cabbage is rich in indole compounds. Experiments have proved that "indole" has anti-cancer effect and can prevent human from suffering from intestinal cancer.

2. Chinese cabbage is rich in sulforaphane, which can stimulate human cells to produce enzymes beneficial to the body, and then form a protective film to resist the erosion of foreign carcinogens. Radish sulfur is the strongest anticancer component in vegetables found at present.

3. Chinese cabbage is rich in vitamin C, vitamin E and β-carotene. The total vitamin content is more than three times that of tomato, so it has strong antioxidant and anti-aging effects. 4. Chinese cabbage is rich in propyl isothiocyanate derivatives, which can kill abnormal cells that cause leukemia in human body. ...

5, cabbage is rich in vitamin U, vitamin U has a good therapeutic effect on ulcers, which can accelerate the healing of ulcers and prevent the malignant transformation of gastric ulcers.

6. Chinese cabbage is rich in folic acid, which has a good preventive effect on megaloblastic anemia and fetal malformation. Therefore, pregnant women and children and adolescents during their growth and development should eat more.

7. Fresh cabbage has the function of sterilization and anti-inflammation. For sore throat, traumatic swelling and pain, stomachache and toothache, Chinese cabbage can be squeezed for drinking or externally applied to the affected area.

Thirdly, Chinese cabbage's novel practice.

1, fried cabbage with auricularia auricula.

The ingredients to be prepared are: lean meat, fungus, carrot, cabbage, onion, garlic, salt and soy sauce. Soak the fungus in advance, then remove the roots and tear it into small petals for later use. Cut carrots into rhombic pieces and cabbage into rhombic pieces. Boil the oil in a pot, then stir-fry the onion and garlic in the pot with shredded lean meat until it changes color, then add chopped cabbage, carrots and fungus, and stir-fry with salt and soy sauce.

2, cold cabbage.

It is also called home-cooked cold dish in the north. Cut Chinese cabbage into filaments. At the same time, prepare shredded lean meat, vermicelli, dried tofu and shredded cucumber. Shredded lean meat should be fried and vermicelli should be cooked and dried. Dried bean curd and shredded cucumber can be directly shredded. Put all the ingredients in a small pot, add salt, monosodium glutamate, vinegar, sugar, Chili oil, garlic, onion and sesame oil and stir together.

3. Cabbage jiaozi.

Freezing jiaozi is also a dietary habit in the north, especially during the Spring Festival. Every household will pack some frozen jiaozi for later use. It's really packed in advance. Frozen jiaozi is very convenient when time is tight, so you can eat it directly after cooking. Then people still prefer frozen Chinese cabbage in jiaozi. How to package the quick-frozen jiaozi with Chinese cabbage in it? It's convenient to buy ready-made dumplings outside without rolling them, saving time and effort. The taste of jiaozi mainly depends on the taste. Choose the top pork stuffing, add chopped Chinese cabbage and stir together. Add salt, cooking wine, soy sauce, onion, ginger and egg white and stir together. If you feel bad, you can add some ingredients from jiaozi to improve the taste. Jiaozi ingredients are sold everywhere. Stir the dumpling stuffing clockwise, otherwise the dumpling stuffing will spread out. After the stuffing is stirred, you can start wrapping. The balcony in the north is a natural refrigerator. Freeze the wrapped jiaozi on the balcony for several hours, and then put it in the refrigerator for later use.

4. Vinegar cabbage.

The prepared ingredients are: Chinese cabbage, lean meat, pepper, aniseed, dried pepper, onion, white sugar, white vinegar and ginger. Shred lean meat and Chinese cabbage. Remember to cook the cabbage. Pickling the shredded lean meat with some salt, cooking wine and a little soy sauce will make it easier to taste. If you want to make the shredded pork softer, you can add appropriate egg whites and stir. Heat oil in the pan, add aniseed pepper and stir-fry until fragrant, then take it out and throw it away. Add chopped green onion, shredded ginger and dried Chili, stir-fry the pickled shredded lean meat in a pot until it changes color, and then add shredded Chinese cabbage to continue stir-frying. After the Chinese cabbage is fried, add the prepared sweet and sour juice. How to adjust the sweet and sour juice? Prepare a bowl, add salt, white vinegar, sugar, soy sauce and water and mix well. Stir-fry and season, and you can go out.

5, cabbage dipping sauce.

Eating less Chinese cabbage is the most nutritious. Without cooking and heating, the nutritional value will not be lost. Some ingredients can be eaten raw, others can't, and Chinese cabbage can be eaten sparingly. It is best to choose Chinese cabbage for raw dipping sauce, and peel off the outermost layer of Chinese cabbage for stewing or frying. The heart inside is directly dipped in sauce, which is very sweet and contains moisture, and the taste is excellent. As for the choice of sauce, you can choose according to your preferences. You can choose Xiangqi sauce, korean chili sauce, bean paste and soy sauce.

6, cabbage stewed vermicelli.

The ingredients are Chinese cabbage, vermicelli, pork and frozen tofu. Slice pork belly, slice Chinese cabbage, pour appropriate amount of oil into the pot, add onion, ginger and garlic after the oil is boiled, then stir-fry pork belly until it changes color, stir-fry Chinese cabbage, add appropriate amount of soy sauce for coloring, add salt, stir-fry until Chinese cabbage is out of the pot, add water, stew tofu for 10 minute, and then add vermicelli. When the vermicelli is cooked, it can be cooked. Remember not to take too long. Stewed vermicelli with cabbage

7. cabbage balls.

The ingredients are cabbage, radish, eggs, flour, ginger, salt and onion. Chop the radish and cabbage first, then sprinkle salt and marinate for a while, let the water in the cabbage and radish come out, and then squeeze out all the water. Chop onion and ginger, pour into a small pot filled with cabbage and radish, add pepper and cumin powder, beat in an egg, add flour and stir. After stirring, fry it in the oil pan. Control the oil temperature when cooking. If the oil temperature is too hot, the meatballs will burn but not yet cooked. Take out the fried meatballs immediately to avoid being fried.